Jalapeno Pepper Jelly

This is our last week of camper living!

We are headed for home this coming weekend.

I am beyond ready to be home for good!

I still have plenty of things left in the garden that need to be put up. 

One thing on the top of the list was Pepper Jelly.

I had been trying to find a good recipe that uses Granny Smith apples.

They are very high in natural fruit pectin.

Plus my sons tree's had a bumper crop of apples this year.

I brought my supplies back to the camper.

Monday was jelly making time!

This recipe called for 4 lbs of tart apples unpeeled, chopped into big pieces, including the cores that are needed for the pectin.

6 jalapeno peppers 

I sliced them in half length wise. Three of  the peppers were seeded, and deveined. The other three I left alone.

1 green pepper seeded and cut into chunks.

1 cup cranberries

3 cups of water

3 cups white distilled vinegar

All of this went into my handy, dandy electric roaster.

I let it simmer at 300 F. for about an hour or so stirring occasionally so nothing was stuck to the bottom or sides.

The next step was to mash up the big chunks of apples to the consistency of slightly runny applesauce. If the mash is to thick add a little more water, something I had to do.

This is my jelly strainer.

Someday I am going to design a better stand then this one. 

I haven't found one I like yet!

Spoon the mash into your mesh strainer.

Then let it drain.

I let mine drip and drip for a good hour or so.

If you want to keep your jelly clear, do not force or squeeze the mash through the mesh. Just let it drip.

I ended up with a beautiful, pink colored juice!

I measured out 4 cups of juice, what the recipe called for, and put it in a heavy bottomed pan.

To this you add 3 1/2 cups of sugar.

Slowly bring to a boil, stirring constantly so the sugar dissolves.

The foam that rises to the surface needs to be spooned off.

Cook for 10 to 15 minutes.

Continue to boil until a candy thermometer has reached 220-222 F.

I didn't bring my thermometer, so there is always the push test.

Put a half teaspoon of the jelly on a chilled plate.

(Put a saucer in the freezer for 10 minute or so to chill)

Allow the jelly to cool a few seconds, then push with your finger.

If it wrinkles, its ready!

When its ready pour your jelly into hot sterilized jars, leaving 1/4 inch head space from the top.

Seal and put them in a hot water bath for 10 minutes.

This recipe makes make 4 half pint jars.

My batch came out nice and thick!

We like the jelly poured over a block of cream cheese and served with crackers.

Its is also good as a dip for jalapeno poppers.

My next batch I want a little more heat in it.

I will leave the seeds and ribs on a few more jalapenos.

As much as my family enjoys eating pepper jam, I have a feeling the next batch will be made quite soon!